In north Florida, cocozelles grow great. this past year I did my blanching and freezing at my sister-in-law's house. One day she called and told me she found one that had rolled behind her piano. One end was a little mushy and the seeds were big and hard. She cut off the bad and scooped out the seeds. Then she cooked it in the oven with butter like an acorn squash. They loved it. Only later did I realize that it had been sitting there, hidden, for seven months. I'd call that a good keeper.

These grew great in spite of the cool wettish summer we had last year. Very tasty and I had a few that got over sized- and the shelf life on the oversize ones was amazing- we ate one 3 months after being picked- and it was still good tasting. I shredded the last one to make Korean pancakes. Obviously the fresh smaller ones are the best, but to be eating a garden squash near Christmas in NY from your own garden is a treat.

I planted two hills of these after trying several years to grow common zucchini where we live. I only managed to get one fruit from the plants before they were attacked by squash bugs and vine borers.
Without a doubt, it was better than your average zucchini. Not the least bit watery and I let it grow larger than the average zucchini. Dense, meaty and underdeveloped seeds at the size I picked my only squash. I wish our area allowed me to grow these because the one I got was terrific.

The cocozella is my favorite zucchini. It is the first summer squash to produce in my garden and 2 plants will keep me supplied for much of the summer. The only problem is, it dies in mid August and the mid-season plantings rarely produce.